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Saturday, October 24, 2009

Raspberry Cream Cheese Coffee Cake - Pink Saturday

From the kitchen of One Perfect Bite...I've wanted to try this recipe for years. I've seen it in many places but the version I used today came from Allrecipes. The cake intrigued me because it uses jam rather than berries. I tend to horde my stash of berries and use them only for special desserts. The cake is easy to make and can be on the table in a little over an hour. It consists of a layer of pastry that's covered with a cheese filling and spread with raspberry jam before being sprinkled with a struessel topping. It's a nice cake and I will keep the recipe. I have other coffee cakes that I prefer, but I like to have something new in reserve for the folks who eat regularly at my table. I substituted mascarpone for the cream cheese and used my own freezer jam rather than a commercial product. I'll use cream cheese the next time I make this and I plan to increase the amount of jam from 1/2 to 3/4 of a cup. I think I'll also try blackberry or peach jam in place of the raspberry. This is not a particularly sweet cake, nor will it win any beauty contests. It's makes a nice light dessert and would work well as part of a brunch buffet. If I had to sum up the cake in a single word the word I'd select would be "nice." Not great, just nice. Here's the recipe for a nice cake.Raspberry Cream Cheese Coffee Cake...from the kitchen of One Perfect Bite courtesy of AllrecipesIngredients:2-1/4 cups all-purpose flour3/4 cup sugar3/4 cup cold butter1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup sour cream1 egg, beaten 1-1/2 teaspoons almond extractFILLING:1 (8-oz.) package cream cheese, softened1/2 cup sugar1 egg1/2 cup raspberry jam1/2 cup slivered almondsConfectioners' sugar (optional)

Directions:1) In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, baking soda and salt. Add sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.2) To make filling, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.3) Bake at 350 degrees F for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around edge of pan to loosen; remove sides from pan. Dust top with confectioners' sugar if desired. Yield: 8 servings.

This post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Happy Pink Saturday! The "nice" cake looks and sounds pretty yummy to me. Please stop by and visit. I have a very special post today. :)http://beautydoesmatter.blogspot.com/2009/10/pink-saturday-makeovers-with-heart.html

I like having "nice" recipes that will work in a jiffy, and this seems to fit that bill, Mary. I love the idea of the raspberry jam, and it makes it so pretty. Everything that comes out of your kitchen is perfection, and I like reading about what works and doesn't for you. I always feel like I've learend something here. That's a good thing! :-)

This is just a wonderful piece of cake art as well as a tasty treat! My mouth is definitely watering and I'll be dreaming of raspberry cream cheese coffee cake tonight! Gorgeous! Fabulous! Love your beautiful baking and blogging! Thank you for sharing this dreamy recipe!

Hmmmm. Nice is not the word for this pretty cake. It looks scrumptious and I know I would love it. I brought my own little plate, may I have a small piece please?? :).Happy Pinks Mary and have a wonderful weekend.

Mary! I was looking for a celery soup recipe for the VERY reason you pointed out in your previous post!!! I'll be trying that one. On the coffee cake, we have only two, and maybe when we get near friends to share.

Oh man that looks sooooo scrumptious.Your grandsons look like a house full of fun and excitement. And lovely daughters. I bit they all enjoy all your 'lovin' from the oven.'It was a busy PINK Saturday. Enjoying some great weather in our parts.Blessings ;-)

Hi, Mary,I always love to see what wonderful recipe you are going to have for us! Thank you so much for stopping by Bunny Cottage today and for the kind comments you always leave for me! Blessings to you and Happy Pink Saturday(I am running a little late!). Vicki

You had me at raspberry and cream cheese. This coffee cake sounds very good to me. Doesn't have to be gourmet to be good or appreciated. It looks kind of homey to me; has a lot of appeal. Thanks for this lovely post.

My mouth is watering as I sip my morning coffee looking at this tasty treat ... wishing I had a taste but using my imagination vividly ;--)Thanks for visiting my Pink Floral Mosaics. I'm playing catch up today after being away from the computer yesterday. Hope you're having a wonderful weekend.Hugs and blessings,

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